Putting away Christmas items and “undecorating” the tree today has put me in a reflective state of mind. In the last six and a half months, I have shared daily events and recipes. Each recipe about which I have written is part of a memory of this year. There have been new foods tried, new family members added, and the adventure of writing a blog.
In the coming year, there will be new memories created. With my love of food and cooking, I am sure that some food or beverage will be part of these memories. I would venture to guess that some of the memories will even be based on new recipes that I try.
As you prepare to celebrate this New Year’s Eve, I hope it is an evening spent in the company of those you hold dear. To compliment the closing of 2007 and arrival of 2008, I offer a simple recipe for you to enjoy. I know that when the clock chimes midnight I will be sharing this recipe with the one I love.
I wish all of a you a new year filled with happiness.
- 1 oz. black raspberry liquor
- 2 Tb. pink decorating sugar
- 3 oz. black raspberry liqueur
- 6 oz. champagne
- Place 1 ounce of black raspberry liqueur in a small bowl. (The bowl needs to be wide enough to fit the rim of a champagne flute inside it.)
- Place pink decorating sugar in similarly sized bowl.Dip rim of champagne flute in liquor-filled bowl to coat edges.
- Then dip rim in sugar-filled bowl. Set right-side up.
- Repeat with second champagne flute, and let them dry.
- Pour 1-1/2 ounces of black raspberry liqueur into each flute.
- Add 3 ounces of champagne to each flute. Serve immediately.